deliciously moist carrot cake
I know a lot of folks don't like making scratch cakes...well if you like carrot cake, here's one for you...its super moist, and stays that way too...you need to give this cake a try...Using a yellow cake mix, pudding and I soak the raisins in orange juice the night before, to soften...this is my all time favorite carrot cake...we just love it!! Made this one for a friends Birthday...is she ever gonna be surprised...she love this cake...hope she don't mind me cutting it for a picture!!! LOL! Shared from a dear Friend from Church "Margaret" and tweaked by me... My photos..
prep time
45 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- PREP TIME CAN BE CUT WAY DOWN IF YOU HAVE A FOOD PROCESSOR FOR GRATING THE CARROTS
- 1 - 16.25 ounces yellow cake mix
- 1 - 3.25 boxes instant, french vanilla pudding mix , you could use plain vanilla
- 2 1/2 teaspoons cinnamon
- 1/2 cup vegetable oil
- 4 - eggs
- 1 cup raisins
- enough - orange juice to soak raisins - i do this the night before making...a few hours would work ( this step is totally optional)
- 2/3 cup orange juice
- 3 cups grated carrots
- 1/2 cup chopped, walnuts
- FROSTING
- 1 - 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 - 31/2 cups confectioners' sugar
- 3 - 4 tablespoons orange juice, or to spreading consistency
- 1/2 teaspoon orange extract, optional
How To Make deliciously moist carrot cake
-
Step 1I prepped for this cake last night, grated the carrots, chopped nuts and soaked the raisins. It took a total of 5 minutes to put together. You don't have to soak the raisins, I just like how it plumps them and makes them a lot softer. Preheat oven to 350 degree F. Grease and flour 2 - 9 inch cake pans. Set aside.
-
Step 2In a large mixing bowl, whisk the cake mix, pudding and cinnamon together.
-
Step 3Whisk the eggs, orange juice and oil in a separate bowl. Now, pour this into the dry ingredients and mix well. It will be a thick batter.
-
Step 4Stir in raisins, walnuts and shredded carrots. Stir until well combined.
-
Step 5Pour evenly into the 2 cake pans. I plop them each once on the counter, to release any air bubbles. Bake for 25 - 30 minutes, or until pick comes out clean.
-
Step 6Remove from oven to a cooling rack. Cool for 10 minutes, then remove the cakes, and continue cooling on racks.
-
Step 7Frosting: In a large bowl, beat the cream cheese with the butter until fluffy.
-
Step 8Add sugar, orange extract if using and enough orange juice until frosting is smooth and spreadable. Note: If you don't want the orange flavor, just add vanilla and 3 - 4 tablespoons of cream or milk in the place of the orange juice.
-
Step 9Spread frosting on the bottom cake layer. Then spread on top and sides. I saved some frosting out, to color and decorate. Being it's a birthday cake, had to fancy it up...
-
Step 10Although I have never made this into a 9 x 13, I'm quite sure you could...adjust baking time accordingly. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Keyword:
#Carrot
Keyword:
#cream-cheese
Keyword:
#walnuts
Keyword:
#raisins
Keyword:
#orange-juice
Keyword:
#cake
Ingredient:
Vegetable
Method:
Bake
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes